Sneha’s Cheesy Rice Crisp

Sneha's Cheesy Rice Crisp

Cheesy Makeover of Leftover Rice (Cheesy Rice Crisp) 

Boiled & mashed potatoes – 3 medium size
Leftover Rice – 1½ cups
Chopped Veggies (Carrot 4 tbs and capsicum 3 tbs)
Grated ginger-garlic – 1 tsp (mix)
Chopped onion – 1 Medium size
Fresh Coriander leaves
Crushed mint leaves – 8-10 leaves
Chopped green chillies or Chilli flakes – 1-2 green chillies
Corn flour – 2 tsp
Bread crumbs
Salt – as per your taste
Garam Masala – ½ tsp
Chaat masala – 1½ tsp
Cumin powder – ½tsp
Turmeric powder – ¼ tsp
Kashmiri red chilli powder – ¼ tsp
slurry (corn flour+ plain flour+pinch of salt +water) – 1:2 in ratio
Processed cheese – according to your taste
Oil (for frying)

You can adjust the spices according to your taste.

Take 1 tsp hot oil in a pan and add chopped onion, ginger-galic
Saute for 2 minutes, add veggies & mashed potatoes and green chilli, mix well
Add spices (Turmeric powder, chaat masala, Garam Masala, Cumin powder, Salt, kashmiri red chilli powder), mix well
On low flame now add Coriander leaves & Crushed mint leaves and switch off the gas, let it cool and then mix processed cheese – Filling is ready.
Take another mixing bowl and add boiled & mashed potatoes, rice, some salt, some chaat masala, corn flour,  and make soft dough.
Make rolls of rice mixture and stuff the filling and cover it properly.
Dipped in slurry & wrapped in bread crumbs.
Now Deep fry in hot oil on medium heat.
Cheesy Rice Crisp is ready to serve.
Serve with tomato ketchup and another dip.  Enjoy the taste
My dip (Mayonnaise + Tomato ketchup+kashmiri red chilli powder +Salt + black pepper powder)

Prepared, tried and tested by: Sneha Satish Tiwari 

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